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Paulgs3 01-10-2013 11:59 AM

Beer too dry
 
Don't know if my taste buds are changing or something else is going on but my IPAs and APAs have been way too dry. Even after a good 8-10 weeks of age I still taste a good chunk of just alcohol and hops.

I try to keep my crystal at 5-6%, I use crystal 60, 10% Munich II, I use S-05 and I ferment at 63-65. I mash at 152.

I have tried mashing at 154, still the same. Should I go up to 156? I've checked the thermometer and its dead on. Go up to 8-10% crystal? Add more Munich? Switch to 1056?

Advice?

Thanks in advance.

sudsmcgee 01-10-2013 12:03 PM

IPA's are supposed to be dry, and you are supposed to taste alcohol and hops. That's the point of an IPA. Am I missing something?

Paulgs3 01-10-2013 12:07 PM

I agree, but mine are too dry if that is explainable. To the point where it almost taste like a hint of malt liquor.

I didn't notice it until the wife said something, now its all I notice. My 6% ABV tastes like a 10%. Unless I am miss using dry as a description?

Satisfaction 01-10-2013 12:07 PM

Could you provide the OG and FG?

Increasing crystal, mashing higher both very viable ideas to increase the sweetness. All my IPA's are either made with US-05 or S-04 and they turn out with just the right amount of sweetness with pretty similar % of crystal malt.

cooper 01-10-2013 12:09 PM

Also, have you checked your PH level in the mash? What kind of water are you using? And if it's not a water issue, have you tried using a different thermometer or calibrating the one you're using? I've had to recalibrate my thermometer as I use it more and more, not sure why. Another thing to think about is what temps are you fermenting at?

Paulgs3 01-10-2013 12:19 PM

I'm wondering about the water change, I did stop using gyp. Didn't think of that, that might be it!

My gravs for the APA are usually 1.056-59 and finish at 1.011 to 1.013, I made a IIPA that started at 1.079 and finished at 9% Brix ( broke another one....).

Ive checked the thermometer for the 150-200 range, checked it against my smoker digital thermometer.

Grantman1 01-10-2013 12:19 PM

Also, what are your IBU levels? Do you keep an eye on bittering ratios when putting together a recipe? (BU:GU). IMO this is crucial for getting the right balance you are shooting for.

Paulgs3 01-10-2013 12:20 PM

Quote:

Originally Posted by Grantman1 (Post 4769157)
Also, what are your IBU levels? Do you keep an eye on bittering ratios when putting together a recipe? (BU:GU). IMO this is crucial for getting the right balance you are shooting for.

I try to keep it around 0.7

cooper 01-10-2013 12:23 PM

Gypsum usually has a tendancy to increase the dryness or hoppy bite in beers. I usually just use the CaCl to get the calcium in range. But I'd definitely get a PH meter and try to keep the mash PH under 5.5 and see if that helps. If using lots of light grains I'd get me some Acidmalt or some phosphoric acid to help keep the PH down under 5.5, how does your darker beer taste? Usually if your darker beers are great and your lighter ones are just off, either too dry or astringent, the PH is the culprit. Just my experience.

Yooper 01-10-2013 12:47 PM

You may like a sweeter IPA. There are some out there, and so since you're finding that 5-6% crystal 60 is still leaving you a dry finish, you could increase that.

You could use an English malt, along with more Munich malt, to increase the malt backbone, and increase the crystal.

Maybe something like this:

Marris otter 72%
Munich malt 18%
Crystal malt 10L 7%
Crystal malt 60L 3%

That is similar to my "Furious" clone. I mash at 152, and it still finishes at 1.012 or so, but with a much richer, deeper, sweeter finish that an IPA with US 2-row and less than 5% crystal. That may be more to your taste.


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